Beer Can Chicken Recipe
Think of beer can chicken as the best rotisserie chicken EVER. The beer steams a whole chicken from the inside so that the meat stays moist while the outside gets crispy and delicious.
Ingredients
Instructions
Season the chicken. About 6-8 hours before you plan to cook, pat your chicken dry and remove any of its innards. Season liberally, inside and out, with salt and pepper. Lay the chicken on a plate or on a small baking sheet and transfer to the fridge uncovered.
Mix the rub. Combine all the rub ingredients in a small bowl and add the olive oil. Stir well until it resembles a paste.
Rub the chicken. Massage all the rub into the chicken, really taking care to get in all the nooks and crannies. Return the chicken to the fridge for 2-4 hours.
To Grill the Chicken:
Prep the grill. Before using your grill, make sure to clean the grates of any food and debris. Preheat an outdoor grill where one side is medium-high heat and the other side is low heat. Close the lid and wait until the temperature reaches 375 F.
Prep the chicken. Open a can of beer and pour half of it into a 10" cast iron or oven/grill-safe skillet. Place the can in the center of the skillet and gently ease the chicken onto the can so that the can is inside the chicken cavity and the chicken is upright and stable.
Grill the chicken. Place the skillet with the chicken on the cooler side of the grill and close the lid. Baste with juices and the melted butter every 15 minutes after the first 30 minutes of cooking. Maintain the heat at around 350-375 F and cook for about 90 minutes. If the wings start to get too dark, cover them with small pieces of foil. Cook until the thickest part of the thigh registers at 165 F on a meat thermometer.
Rest. Remove the chicken from the grill and lightly tent with foil. Let the chicken rest for 10-15 minutes before slicing.
To Bake the Chicken:
Preheat the oven. Move the oven racks to the lower 1/3 of the oven and preheat to 375 F.
Prep the chicken. Open a can of beer and pour half of it into a 10" cast iron or oven/grill-safe skillet. Place the can in the center of the skillet and gently ease the chicken onto the can so that the can is inside the chicken cavity and the chicken is upright and stable.
Bake. Transfer the skillet to the oven. Baste with juices and melted butter every 15 minutes after the first 30 minutes of cooking. If the wings start to get too dark, cover them with small pieces of foil. Cook until the thickest part of the thigh registers at 165 F on a meat thermometer, about 90-110 minutes.
Rest. Remove the chicken from the oven and lightly tent with foil. Let the chicken rest for 10-15 minutes before slicing.
